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Sweet Potato, Coconut, and Chilli Soup Recipe

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4.1 from 62 reviews

This Sweet Potato, Coconut, and Chilli Soup is a warm, creamy, and flavorful dish. It blends sweet potatoes with coconut milk and a hint of chili for a perfect balance of spicy and sweet, ideal for cozying up on a cold day. Easy to prepare with budget-friendly ingredients, it offers a comforting and nutritious meal.

  • Total Time: 25 mins
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tablespoon Olive oil
  • 1 Yellow onion, peeled and chopped
  • 1 kg (2.3 pounds) Sweet potato, peeled and chopped
  • 2 Garlic cloves, peeled and chopped
  • 1 tablespoon Ginger, grated

Liquids

  • 4-5 cups (1 liter) Vegetal broth
  • 1 (400ml) 14oz Can of coconut milk

Spices & Flavoring

  • ½-1 teaspoon Red chili flakes
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Turmeric
  • 1 teaspoon Curry powder (optional)
  • 1 Lime, juiced

Garnishes

  • 1 Red chili, sliced
  • Fresh cilantro, roughly chopped

Instructions

  1. Sauté Aromatics: Add the olive oil and chopped yellow onion to a large pot and cook over medium heat for about 5 minutes until the onion becomes soft and translucent.
  2. Add Vegetables and Spices: Incorporate the peeled and chopped sweet potato, garlic cloves, grated ginger, red chili flakes, salt, black pepper, turmeric, and optional curry powder. Stir well and sauté for a few minutes until the mixture is fragrant.
  3. Add Liquids and Simmer: Pour in the vegetal broth and coconut milk, reserving a little coconut milk to drizzle on top when serving. Bring the soup to a boil, then reduce heat and let it simmer for 10-15 minutes until the sweet potatoes are fork tender.
  4. Blend Soup: Turn off the heat and use a handheld blender to blend the soup until smooth. Add lime juice to taste. If the soup is too thick, add more vegetable broth and stir well to reach desired consistency.
  5. Serve and Garnish: Serve the soup hot with a drizzle of the reserved coconut milk. Top with sliced red chili and freshly chopped cilantro. It pairs wonderfully with crusty bread for dipping.

Notes

  • Adjust chili flakes according to your preferred spice level.
  • Use full-fat coconut milk for a richer and creamier soup.
  • The soup can be reheated and often tastes better the next day as flavors meld.
  • For a smoother texture, strain the soup after blending if desired.
  • This soup is naturally gluten-free and vegetarian.
  • Author: ELLA
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/sweet-potato-coconut-and-chilli-soup-recipe/